Langoustines | Brittany tourism

The langoustine isn’t a large prawn, nor is it a small lobster. It has its own temperament, marked by firm yet delicate flesh and a strong yet subtle flavour. So no surprise it’s favoured by so many gourmets! As you’ll have realised, there’s no way you can stay in Brittany without sampling what’s sometimes nicknamed “La Demoiselle” and which is also packed with proteins, minerals and trace elements. To consume without moderation!

In the blink of an eye

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Langoustines sur un etal dans la Halle aux Poissons de Vannes
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Loic Kersuzan - Morbihan Tourisme

Where are langoustines fished?

Lorient, in Morbihan, is France’s top landing port for live langoustines… But they’re also the stars of Pays Bigouden’s ports in southern Finistère, starting with Loctudy, Lesconil, Saint-Guénolé and, of course, Le Guilvinec. The return from fishing is a real sight to see in “Le Guil”, where you can visit the fish auction as well as Haliotika, the fascinating City of Fisheries.

How are langoustines fished?

The great majority of langoustines are bottom trawled by offshore and coastal vessels… On a smaller scale, trap fishing catches bigger langoustines remarkable for the integrity of their carapaces and flesh.

Where can I buy them direct from producers?

At the end of the day, when the boats arrive, you can buy live langoustines just out of the water in the codend of the net!

So you’d like to take some back with you? The La Cotriade fishmonger in the heart of Audierne’s covered market will steam them for you free of charge! Ask them to put them in an insulated box.

Practical advice
There are between 20 and 30 pieces per kilo, to be eaten within 24 hours.

What times of year can I enjoy langoustines?

Langoustines are fished all year round, with a high season between April and October.

Did you know ?

Every other year in August, the Langoustine Festival in Lesconil attracts more than 15,000 visitors! An occasion to discover local gastronomy and take part in a giant langoustine tasting session. Also on the menu: sea outings aboard trawlers, Breton music concerts, introduction to Breton dances, performances and Breton pipe band and folk group parades.

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How do you prepare them?

It’s best to buy them when they’re still alive and eat them as soon as possible as these “critters” are fragile and, above all, never better than when they’re ultra-fresh. So as to ensure their flesh stays white and firm, simply immerse them in a large quantity of salt water that’s been brought to the boil. Take them out immediately they rise to the surface. Add some homemade mayonnaise – delicious! Poached, fried, grilled, roasted, seared or flambéed, and eaten cold, warmed or hot… It doesn’t matter, but you must absolutely avoid overcooking them as it makes the flesh rubbery.

Where can I enjoy langoustines in Brittany?

At Château de Locguénolé’s restaurant, L’Inattendu, in Kervignac, chef Yann Maget prepares an amazing flambéed langoustine dish served with peppers and passion.
In Brest’s port, langoustines go side by side with the famous crabs at Le Crabe Marteau restaurant.